broccoli with lean feta sauce
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This is a different broccoli dish from Light & Luscious Cookbook 1994 edition. I'd say it is Greek. And, though the sauce is lean, there is a richness. Slight tweaking for options.
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yield
serving(s)
prep time
20 Min
cook time
30 Min
method
Stove Top
Ingredients For broccoli with lean feta sauce
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vegetable cooking spray
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2 Tbspminced onion
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1 1/2 cevaporated skim milk
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1 1/2 Tbspcornstarch
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2 Tbspwater
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2 ozfeta cheese, crumbled
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1/8 tspsalt
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2 Tbsplemon juice
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1/2 tspdried whole dillweed or, 1/4 tsp. dried oregano
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4 cbroccoli flowerets
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lemon zest (optional)
How To Make broccoli with lean feta sauce
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1SAUCE: Coat a saucepan, with cooking spray; place over medium-high heat, until hot. Add onion; sauté 3 minutes, or until tender. Gradually, stir in milk, and cook 5 minutes. (Do NOT boil.) Combine cornstarch and water, stirring or whisking, until smooth; stir into warm milk mixture. Cook, stirring constantly, until slightly thickened. Stir in cheese and salt. Cook, stirring constantly, until cheese melts and sauce is thoroughly heated. Remove from heat, and stir in lemon juice and dillweed. Cover, and keep warm.
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2BROCCOLI: Arrange broccoli, in a vegetable steamer, over boiling water. Cover and steam 5 minutes, or until crisp-tender. Transfer broccoli, to a serving dish. Spoon sauce evenly over broccoli. Garnish with lemon zest, if desired. Makes 4 (1 cup) servings.
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3Nutrition: One serving (1 cup) 147 calories, 3.6 g fat (2.3 g sat fat), 16 mg cholesterol, 360 mg sodium, 18.7 g carbohydrate, 11.3 g protein.
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